KAWFFEE

[warmsecondrinse]

" ... It’s not the caffeine that causes my acid reflux its the acid."

That begs the question of how much X amount of eggshells raises the pH of Y amount of coffee.

I couldn't find the pH of egg shells but egg whites run about 7.6 when first laid and rise to about 9 after a week or so.

Maybe egg shells or egg whites would let experience the joy of coffee once more?

 

[ea56]

Re: Reply#19

You know Jim I also thought about trying putting an eggshell in the coffee grounds. I think its probably the calcium in the shells that would help to neutralize the acidity of coffee and contribute to the smoother flavor. My father had severe acid reflux too and in the late 50’s and early 60’s the only thing they had for treating this were anti acids. This is probably why he liked my Mom’s Hobo Coffee.

But since I seldom eat eggs it would require wasting an egg every day to make coffee. I’ve already learned to live without coffee and acid reflux for the last year so I’ll probably just leave well enough alone. But thanks for the suggestion.

Eddie

 

[seedub]

The Keurig when I need it fast, the french press (with an electric grinder for whole beans) for leisurely days. I have been faithful to Folgers since the days of my General Electric 12-cup drip machine, so ancient that I do not recall when I bought it. I stopped using that and got the Keurig when the glass carafe broke and paying the replacement cost made no sense to me.

 

[jakeseacrest]

Maxwell House or Chock Full Of Nuts whichever is on sale. I prefer Maxwell since it is a bit richer. I use a Bunn as my daily driver

 

[twintubdexter]

<span style="font-size: 14pt; color: #339966;">I really enjoy this discussion. You have coffee drinkers that range from those who roast their own beans to those that enjoy instant. The same is true for brew methods, from modern coffee makers to vintage stove-top percolators to adding ground coffee to a pot of hot water, stirring and then allowing the grounds to settle. As a kid I had a friend who's mother made coffee like that. She called it "Navy Coffee". </span>

 

<span style="font-size: 14pt; color: #339966;">I started coffee drinking in college with Swedish friends I had known since age 3. I never realized Swedes were such coffee officiandos with Sweden being so far from coffee-growing regions. I guess I never thought of Mrs. Olson as Swedish, even though you saw her on TV every 15 minutes. I have experimented with different brands but keep returning to Folgers and my 21 year old Capresso brewer. I used to like that Folgers Half-Caff brand but have since switched to all decaf . Ever since I got my illness diagnosis it makes me less jittery and it's easier to sleep. I always drink the entire pot in 2 or 3 hours.</span>

 

<span style="font-size: 14pt; color: #339966;">I like this short clip from the various old Folgers commercials with devoted wives being told the heart-breaking news that their coffee is no good branding them sub-standard wife material.</span>

 

[petek]

I've run the gamut of coffee makers since the 70s starting with a Melitta electric drip and gone through so many now it's gettting hard to remember. Plus I've collected dozens vintage auto percs. I don't drink much coffee anymore because it bothers my gut but Larry still does. The last machine I really really really liked is the same one Louis picture above,, the little Dolce Gusto machine. It made excellent single cups and was twice as fast as any Keurig machine. Hugely disappointed when they left the market here about 2 years ago, they'd just sent me a new machine for free. I guess they wanted to get rid of all the excess... Such a shame... And it got top ratings in CR for single serves. So when that went Larry said get one of those ones that do both carafe and kpods..so I got a Hamilton Beach.. it works okay but it doesn't close the speed or taste of that little Dolce Gusto.

 

[whitewhiskers]

my daily drivers

Here's a picture of two machines operated at an insanely early hour, when most people are still asleep. I get up early to watch the previous night's TLS with Stephen Colbert on the Roku. The KitchenAid grinder I'm sure is not Hobart. It does a good job but is very messy. I'm surprised the collection cup hasn't broken as it's made of very thin glass and wouldn't take much effort for the cat to sweep it onto the floor. Nothing special about the Cuisinart. I buy a new one every 4 years or so, as that's how long they last before the water temp drops and the keep warm-plate peels and rusts into a mess. Costco sometimes has them on sale for around $50. I have several gold filter baskets that I never use from all the replacements. I prefer Melitta brown paper cones.
Like Eddie, I too suffer from really bad acid reflux and thought I was locked into taking PPI's for the rest of my life. Two weeks ago I switched to Pepcid AC (famotidine) 20mg daily. I seem to be surviving. If quitting coffee stopped the heartburn, I would do so, but my problem seems to be more serious. I may have to go to a GI clinic for a more thorough examination. Getting old ain't fun...

 

[ea56]

Gary I’m glad that the 20 mg of famotidine twice daily is working for you and allowing you to still drink coffee. When I swore of coffee last July 25th I also switched to 40 mg of famotidine twice daily. This along with no coffee has kept me acid reflux free. My acid reflux had gotten so bad that I’d wake up in the middle of the night with the contents of my stomach backing up into my throat. I was afraid that some night I wouldn’t wake up and suffocate from the regurgitation. Much as I loved my coffee, I love life more and I’ll likely never drink another cup of coffee.

Acid reflux is no joke, if unchecked it can lead to esophageal cancer. I’ll pass on that thanks very much. I believe that my acid reflux problem is genetic. My stomach lays more sideways rather and down rather than up and down in my abdominal cavity, causing the contents of my stomach to empty into the small intestines more slowly. My Mom’s was the same way and she had the same problems as I do. My Dad had the same condition and so do both of my siblings.

Eddie

 

[seedub]

Reply #23: one of my guy friends mixes loose grounds and water from a tea kettle directly in his mug/beaker and waits for the grounds to settle. He claims that he gets more flavor in this manner. Cafe Bustelo is his one and only choice.

Reflux sufferers: I have been free of the pain of AR for four years after my GP gave me a script for pantoprazole.

 

[Chetlaham]

@ea56

Can you post more pics of your range? The knobs, burner and oven cavity? And the tech sheet if you have it? I like your taste

 

[gizmo]

Here's my 3...

1. Quaha Napoletana II. This is an old machine I found on a roadside hard rubbish collection. It just needed a good clean and some seals. Since then it has had a bit of TLC including a solenoid coil replaced (whole solenoid valve to be replaced soon), more seals, internal hoses and adjustment of the over-pressure valve. It is my daily coffee machine - one or two decaf almond lattes a day, the occasional long black decaf. This is still a current model, though they are now sold as Lelit Combi. (They have been sold under several other names over the years.) It has its own grinder, which is quite noisy.

 

2. Saeco Via Venezia - my first espresso machine. This one came from the recycle shop,about $10. Saeco have a clever technology (for which I believe they hold a patent) that has a pressure valve in the handpiece, so that no coffee is released until it has built up 9 bar pressure, the correct pressure for espresso. It makes them very user-friendly, you can make a good espresso with not much skill, and with pre-ground coffee from the supermarket (which is usually too coarse for good espresso.) Other basic espresso machines try to do the same with twin-wall baskets that have a pinhole outlet to allow some pressure to build up, but they are nowhere near as good, the control isn't there.

 

3. My new toy is the Saeco Odea Go, a "superautomatico" machine that grinds the beans, compresses the ground coffee, and doses the water through the grounds automatically. You still foam the milk manually. I got it for $20 from Lifeline opp shop, a bargain as it was over $1000 new. It needs a kit of new seals, as it is a little erratic at present. Sometimes it makes a great coffee, other times some water leaks past a seal and the resulting brew is weak. I will get the seals soon.

When fixed, I will donate it to the local community hall where we practise yoga. We stay afterwards for coffee, at present I bring my machine and make the coffees, in future I will leave the Superautomatico there so anyone can make a coffee even if I'm not there.

 

The magnetic sign on the Quaha machine was given to me by our Yoga teacher.

 

[kd12]

Mr Coffee!

Having grown up in the 70s and 80s, I'm sold on good old fashioned MR Coffee machines. Well, ok, actually the newer thermal carafe version since it doesn't cook the coffee into something resembling used motor oil in a few hours. Still hot and fresh after 5 hours. Seattle's Best Post Alley or A&P 8 O'Clock for that one. My next favorite is a GE percolator pot. I always go with Folgers for the percolator, and use the disk filters for that one. Haven't used it in a while, but it perks up nicely on a lazy Sunday morning. When I was in the Army at Fort Riley, I discovered the best brand of coffee for the big 42-cup pots we used in the field. We always got 5-pound cans of Hills Brothers from the chow hall. Somehow stayed fresh even after a few hours sitting there heating. The Master Sergeant in charge of the operations section was the only one allowed to touch it as he knew the secret of how exactly many scoops to put in. And you know the Colonel wanted his coffee ready at 05:00.

 

[ea56]

Re: Reply#28

Chetlaham here are the photos of my electric stove that you requested. The oven is in need of cleaning, I last cleaned it several months ago. The stove top and control panel are cleaned after every use and its really easy to keep clean. I use the oven at least once everyday so considering the use it gets its not that dirty, but I’m ashamed to post photos of a dirty oven. I keep the drip pans clean with Barkeepers Friend and clean them everyday when I wash the dishes by hand. They still look like new after over four years of constant use.

This stove is no longer sold by GE, the current equivalent model has the sensi-temp burners as mandated by law. I understand that you can switch them out at extra expense with traditional Calrod elements. You’d need to purchase them separately and install them yourself. Oh, and another plus is that you broil with the door closed so no smoke of odors get into the house. I use the broiler at least once a week and its the best broiler I’ve ever used.

I’ve owned this stove for over 4 trouble free years. The oven bakes true to temp and evenly. The storage drawer is very spacious and the burners are very sensitive to the adjustments and both heat up and cool down quickly. I really have been very pleased with this stove.

The specs are in the link from the Lowes website from when I bought the stove in ‘17. The model # is JBS10DFWW. I specifically chose this model because I prefer knobs for the controls, especially for the oven, I don’t want a clock, timer or self cleaning oven, just a good basic stove that gets the job done with minimal fuss or drama. If any thing goes wrong with this stove I should be able to make the repairs myself.

Eddie

https://www.geappliances.com/appliance/GE-30-Free-Standing-Electric-Range-JBS10DFWW

 

[Chetlaham]

Now Thats A Stove!

GE still makes a similar model:

 

https://www.geappliances.com/appliance/GE-30-Free-Standing-Electric-Range-JBS160DMWW
 

What is beautiful about this stove is how simple it is, no extra frills and even cooking. I think if I am not mistaken during the bake cycle the lower element is fed at 240 volts while the upper broil element is fed with 120 volts leading to a very even temp- at least it was like that on the older models.

 

Repair and diagnostics in this stove is very easy and simple, so definitely friendly to the owner doing repairs. 

 

And no, not really dirty, mine is worse despite being a self cleaner. I don't believe in self cleaning ovens, it just destroys the oven as far as I'm concerned and doesn't clean anything really. The inside dulls out each self clean. 

 

You have a real winner.

 

Repair video of a similar model:

 



 

That temp prob must be pain to fish through...?

 

[mrsalvo]

Eddie, I like your stove too!!!  The older I get the more I like simplicity, almost in all things.  I have a Kenmore smooth top, very easy to keep clean.  My oven cooks cooler so I always adjust for that when cooking.  

Barry